Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Ingredients:
- 4 cups broccoli florets
- 1 tbsp olive oil
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped parsley (for garnish)
Instructions:
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 3 minutes until soft.
- Add broccoli and broth, bring to a boil, then simmer for 10 minutes until broccoli is tender.
- Use an immersion blender to puree the soup until smooth (or blend in batches).
- Stir in heavy cream, cheddar, salt, and pepper. Cook for 2 minutes until cheese melts.
- Serve hot, garnished with parsley.
Nutritional Information (per serving):
- Calories: 260 kcal
- Carbohydrates: 8g (Net Carbs: 5g)
- Protein: 8g
- Fat: 22g
- Fiber: 3g
- Sugar: 2g
Tips:
- Add a pinch of nutmeg for a warm flavor.
- Freeze in portions for quick meals; reheat gently to avoid curdling.
- Serve with a few almond flour crackers for crunch.